CN111802427A - Preparation method of ring biscuit - Google Patents
Preparation method of ring biscuit Download PDFInfo
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- CN111802427A CN111802427A CN202010556017.0A CN202010556017A CN111802427A CN 111802427 A CN111802427 A CN 111802427A CN 202010556017 A CN202010556017 A CN 202010556017A CN 111802427 A CN111802427 A CN 111802427A
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- glutinous rice
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- ring
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000015895 biscuits Nutrition 0.000 title abstract description 13
- 241000209094 Oryza Species 0.000 claims abstract description 131
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 131
- 235000009566 rice Nutrition 0.000 claims abstract description 131
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 70
- 235000013312 flour Nutrition 0.000 claims abstract description 69
- 235000000346 sugar Nutrition 0.000 claims abstract description 35
- 238000001816 cooling Methods 0.000 claims abstract description 26
- 238000003756 stirring Methods 0.000 claims abstract description 24
- 235000014510 cooky Nutrition 0.000 claims abstract description 21
- 239000000203 mixture Substances 0.000 claims abstract description 21
- 235000013305 food Nutrition 0.000 claims abstract description 19
- 238000009835 boiling Methods 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 13
- 238000007689 inspection Methods 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 235000012149 noodles Nutrition 0.000 claims abstract description 13
- 238000004806 packaging method and process Methods 0.000 claims abstract description 13
- 238000002791 soaking Methods 0.000 claims abstract description 13
- 230000007480 spreading Effects 0.000 claims abstract description 13
- 238000003892 spreading Methods 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims description 74
- 244000046146 Pueraria lobata Species 0.000 claims description 18
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 18
- 240000007126 Citrus medica var. sarcodactylis Species 0.000 claims description 17
- 240000000249 Morus alba Species 0.000 claims description 17
- 235000008708 Morus alba Nutrition 0.000 claims description 17
- 235000002723 Dioscorea alata Nutrition 0.000 claims description 13
- 235000007056 Dioscorea composita Nutrition 0.000 claims description 13
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 claims description 13
- 235000005362 Dioscorea floribunda Nutrition 0.000 claims description 13
- 235000004868 Dioscorea macrostachya Nutrition 0.000 claims description 13
- 235000005361 Dioscorea nummularia Nutrition 0.000 claims description 13
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 claims description 13
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 claims description 13
- 235000004879 dioscorea Nutrition 0.000 claims description 13
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 12
- 244000291564 Allium cepa Species 0.000 claims description 5
- 235000002555 Citrus medica var sarcodactylis Nutrition 0.000 claims description 4
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 4
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 4
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 4
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 4
- 235000013601 eggs Nutrition 0.000 claims description 2
- 244000170916 Paeonia officinalis Species 0.000 claims 2
- 244000056139 Brassica cretica Species 0.000 claims 1
- 235000003351 Brassica cretica Nutrition 0.000 claims 1
- 235000003343 Brassica rupestris Nutrition 0.000 claims 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 claims 1
- 235000010460 mustard Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000014759 maintenance of location Effects 0.000 abstract description 2
- 229940126680 traditional chinese medicines Drugs 0.000 abstract description 2
- 230000002195 synergetic effect Effects 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 11
- 239000003205 fragrance Substances 0.000 description 11
- 241000736199 Paeonia Species 0.000 description 10
- 235000021552 granulated sugar Nutrition 0.000 description 10
- 210000000952 spleen Anatomy 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- RXUWDKBZZLIASQ-UHFFFAOYSA-N Puerarin Natural products OCC1OC(Oc2c(O)cc(O)c3C(=O)C(=COc23)c4ccc(O)cc4)C(O)C(O)C1O RXUWDKBZZLIASQ-UHFFFAOYSA-N 0.000 description 1
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- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- HKEAFJYKMMKDOR-VPRICQMDSA-N puerarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=CC(C2=O)=C1OC=C2C1=CC=C(O)C=C1 HKEAFJYKMMKDOR-VPRICQMDSA-N 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
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- 230000009044 synergistic interaction Effects 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a preparation method of ring cookies, belonging to the technical field of food processing, comprising the following steps: a. soaking glutinous rice in water, and fermenting for more than 2 h; b. draining the soaked and fermented glutinous rice, crushing the glutinous rice into glutinous rice flour by a crusher, drying the glutinous rice flour, and frying the glutinous rice flour in a frying pan; c. mixing the blend oil, sugar and water, and boiling to obtain sugar water; d. putting the sugar water and the fried glutinous rice flour into a stirrer and stirring uniformly; e. dividing the stirred glutinous rice flour into small portions, putting the small portions into a noodle press for flattening, putting the small portions on a display rack for spreading for cooling, and then putting the small portions into an ring forming machine for forming; f. putting the formed ring into oil at the temperature of 170-185 ℃ for frying for 5-6 min, and naturally cooling after frying; g. packaging bags after the inspection is qualified. The ring biscuit is more crispy through the procedure of frying, and has the effects of promoting appetite and helping digestion to remove food retention under the conditions of mutual compatibility and synergistic effect of the ring biscuit and traditional Chinese medicines.
Description
Technical Field
The invention belongs to the technical field of deep processing of foods, and particularly relates to a preparation method of ring biscuits.
Background
The biscuit is a common snack and is one of foods specially favored by people for a long time, and the biscuit is taken as a snack or added diet, is convenient to eat and carry, and becomes an indispensable food in daily life. However, with the increasing of biscuit varieties, consumers are more and more dazzlingly and indiscriminately selected, and the health consciousness of modern people is enhanced, so that the modern people are afraid of being unfavorable to the health if the biscuit is selected according to personal taste preference, and more and higher requirements on food in the aspects of taste and nutrition are provided.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention provides a preparation method of ring biscuits.
In order to achieve the purpose, the invention is realized by the following technical scheme:
a preparation method of ring cookies comprises the following steps:
a. soaking glutinous rice in water, adding yeast powder, and fermenting for more than 12 h;
b. draining the soaked and fermented glutinous rice, crushing the glutinous rice into glutinous rice flour by a crusher, drying the glutinous rice flour, and frying the glutinous rice flour in a frying pan;
c. mixing the blend oil, sugar and water, and boiling to obtain sugar water;
d. putting the fried glutinous rice powder, the mulberry and yam powder, the kudzu root powder and the fingered citron powder into a stirrer to be uniformly stirred, and then adding the sugar water to be uniformly stirred;
e. dividing the stirred glutinous rice flour into small portions, putting the small portions into a noodle press for flattening, putting the small portions on a display rack for spreading for cooling, and then putting the small portions into an ring forming machine for forming;
f. putting the formed ring into oil at the temperature of 170-185 ℃ for frying for 5-6 min, and naturally cooling after frying;
g. the rings that are qualified for inspection are packaged in food grade packaging bags in a sterile environment and stored in the shade, dried and protected from light.
Further, adding scallion into the blend oil, and fishing out the chopped scallion pieces after high-temperature frying to obtain the scallion flavor blend oil.
Further, the step b also comprises putting the peony pollen and the dried glutinous rice flour into a frying pan for frying.
Furthermore, the using amount of the peony pollen is 2% -3% of that of the glutinous rice.
Further, the ratio of the using amount of the sticky rice to the using amount of the water in the step a is 2-4: 1.
Furthermore, the using amount ratio of the blend oil, the sugar and the water in the step c is 5-6: 35-40: 10-15.
Further, the total consumption of the blend oil, the sugar and the water in the step c is 20-30% of the consumption of the glutinous rice.
Further, the dosage ratio of the mulberry and Chinese yam powder, the kudzu root powder and the finger citron powder in the step d is 1-1.5: 0.5-1: 1-2, and the total dosage of the mulberry and Chinese yam powder, the kudzu root powder and the finger citron powder is 1.5-2.5% of that of the glutinous rice
Further, the step d is to uniformly stir the glutinous rice flour and the eggs in a stirrer, and then pour the sugar water into the stirrer to be uniformly stirred.
The invention has the beneficial effects that:
according to the preparation method of the ring cookies, glutinous rice is fermented and has the fragrance of the glutinous rice, through the frying process, the ring cookies are more crisp, and have the effects of promoting appetite and helping digestion to remove food retention under the conditions of mutual compatibility and synergistic interaction of the glutinous rice and traditional Chinese medicines. The mulberry and yam powder has the functions of tonifying spleen and deficiency, solves the problem of lack of biscuits for tonifying spleen and deficiency, the fingered citron has the functions of soothing liver and strengthening spleen, regulating qi and reducing phlegm, the kudzu vine root powder has the effects of clearing heat, purging fire, detoxifying, promoting the production of body fluid to quench thirst, and resisting yang, checking diarrhea and protecting stomach, and puerarin contained in the kudzu vine root powder also has the effect of reducing blood sugar. The invention can obviously improve the discomfort of people with dyspepsia and inappetence after long-term eating. The invention makes biscuits by unique raw materials and making methods, is rare, integrates the more ideal making methods of the predecessors, creates different biscuits, has simple making process, is easy to realize and can expand the production.
Detailed Description
In order to make the objects, features and advantages of the present invention more obvious and understandable, the technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the embodiments described below are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments that can be derived by one skilled in the art from the embodiments given herein are intended to be within the scope of the invention.
Example 1
A preparation method of ring cookies comprises the following steps:
a. soaking 25kg of glutinous rice in 10kg of water, adding yeast powder, fermenting for 15h, and uniformly turning over once when fermenting for 8 h;
b. draining water from the soaked and fermented glutinous rice, crushing the glutinous rice into glutinous rice flour by a crusher, drying the glutinous rice flour, putting the dried glutinous rice flour into a frying pan, frying the glutinous rice flour until the glutinous rice flour gives off fragrance;
c. mixing 0.6kg of blend oil, 4.0kg of white granulated sugar and 1.5kg of water, and boiling to obtain sugar water;
d. putting the fried glutinous rice powder, 0.1kg of mulberry and yam powder, 0.5kg of kudzu root powder and 1.5kg of fingered citron powder into a stirrer, stirring uniformly, adding sugar water, and stirring uniformly;
e. dividing the stirred glutinous rice flour into small portions, putting the small portions into a noodle press for flattening, putting the small portions on a display rack for spreading for cooling, and then putting the small portions into an ring forming machine for forming;
f. frying the formed ring in oil at 180 deg.C for 5min, and naturally cooling;
g. the rings that are qualified for inspection are packaged in food grade packaging bags in a sterile environment and stored in the shade, dried and protected from light.
Example 2
A preparation method of ring cookies comprises the following steps:
a. soaking 20kg of glutinous rice in 8kg of water, adding yeast powder, fermenting for 18h, and uniformly turning over once when fermenting for 9 h;
b. draining water from the soaked and fermented glutinous rice, crushing the glutinous rice into glutinous rice flour by a crusher, drying the glutinous rice flour, putting the dried glutinous rice flour into a frying pan, frying the glutinous rice flour until the glutinous rice flour gives off fragrance;
c. mixing 0.5kg of blend oil, 3.8kg of white granulated sugar and 1.4kg of water, and boiling to obtain sugar water;
d. putting the fried glutinous rice powder, 0.12kg of mulberry and yam powder, 0.6kg of kudzu root powder and 1.2kg of fingered citron powder into a stirrer, stirring uniformly, adding sugar water, and stirring uniformly;
e. dividing the stirred glutinous rice flour into small portions, putting the small portions into a noodle press for flattening, putting the small portions on a display rack for spreading for cooling, and then putting the small portions into an ring forming machine for forming;
f. frying the formed ring in oil at 175 deg.C for 6min, and naturally cooling;
g. the rings that are qualified for inspection are packaged in food grade packaging bags in a sterile environment and stored in the shade, dried and protected from light.
Example 3
A preparation method of ring cookies comprises the following steps:
a. soaking 22kg of glutinous rice in 9kg of water, adding yeast powder, fermenting for 20h, and uniformly turning over once when fermenting for 10 h;
b. draining water from the soaked and fermented glutinous rice, crushing the glutinous rice into glutinous rice flour by a crusher, drying the glutinous rice flour, putting the dried glutinous rice flour and 0.35kg of peony pollen into a frying pan, frying until the glutinous rice flour gives off fragrance by burning hands;
c. mixing 0.5kg of blend oil, 4.5kg of white granulated sugar and 1.5kg of water, and boiling to obtain sugar water;
d. putting the fried glutinous rice powder, 0.15kg of mulberry and yam powder, 0.6kg of kudzu root powder and 1.2kg of fingered citron powder into a stirrer, stirring uniformly, adding sugar water, and stirring uniformly;
e. dividing the stirred glutinous rice flour into small portions, putting the small portions into a noodle press for flattening, putting the small portions on a display rack for spreading for cooling, and then putting the small portions into an ring forming machine for forming;
f. frying the formed ring in oil at 185 deg.C for 6min, and naturally cooling;
g. the rings that are qualified for inspection are packaged in food grade packaging bags in a sterile environment and stored in the shade, dried and protected from light.
Example 4
A preparation method of ring cookies comprises the following steps:
a. soaking 20kg of glutinous rice in 10kg of water, adding yeast powder, fermenting for 15h, and uniformly turning over once when fermenting for 8 h;
b. draining water from the soaked and fermented glutinous rice, crushing the glutinous rice into glutinous rice flour by a crusher, drying the glutinous rice flour, putting the dried glutinous rice flour and 0.3kg of peony pollen into a frying pan, frying until the glutinous rice flour gives off fragrance by burning hands;
c. mixing 0.8kg of blend oil, 4.5kg of white granulated sugar and 1.5kg of water, and boiling to obtain sugar water;
d. putting the fried glutinous rice powder, 0.1kg of mulberry and yam powder, 0.6kg of kudzu root powder and 1.5kg of fingered citron powder into a stirrer, stirring uniformly, adding sugar water, and stirring uniformly;
e. dividing the stirred glutinous rice flour into small portions, putting the small portions into a noodle press for flattening, putting the small portions on a display rack for spreading for cooling, and then putting the small portions into an ring forming machine for forming;
f. frying the formed ring in oil at 180 deg.C for 5min, and naturally cooling;
g. the rings that are qualified for inspection are packaged in food grade packaging bags in a sterile environment and stored in the shade, dried and protected from light.
Example 5
A preparation method of ring cookies comprises the following steps:
a. soaking 20kg of glutinous rice in 10kg of water, adding yeast powder, fermenting for 18h, and uniformly turning over once when fermenting for 10 h;
b. draining water from the soaked and fermented glutinous rice, crushing the glutinous rice into glutinous rice flour by a crusher, drying the glutinous rice flour, putting the dried glutinous rice flour and 0.2kg of peony pollen into a frying pan, frying until the glutinous rice flour gives off fragrance by burning hands;
c. mixing 0.6kg of blend oil, 4.2kg of white granulated sugar and 1.6kg of water, and boiling to obtain sugar water;
d. putting the fried glutinous rice powder, 0.12kg of mulberry and yam powder, 0.5kg of kudzu root powder and 1.5kg of fingered citron powder into a stirrer, stirring uniformly, adding sugar water, and stirring uniformly;
e. dividing the stirred glutinous rice flour into small portions, putting the small portions into a noodle press for flattening, putting the small portions on a display rack for spreading for cooling, and then putting the small portions into an ring forming machine for forming;
f. frying the formed ring in oil at 185 deg.C for 6min, and naturally cooling;
g. the rings that are qualified for inspection are packaged in food grade packaging bags in a sterile environment and stored in the shade, dried and protected from light.
Example 6
A preparation method of ring cookies comprises the following steps:
a. soaking 28kg of glutinous rice in 12kg of water, adding yeast powder, fermenting for 16h, and uniformly turning over once when fermenting for 10 h;
b. draining water from the soaked and fermented glutinous rice, crushing the glutinous rice into glutinous rice flour by a crusher, drying the glutinous rice flour, putting the dried glutinous rice flour and 0.25kg of peony pollen into a frying pan, frying until the glutinous rice flour gives off fragrance by burning hands;
c. mixing 0.8kg of blend oil, 5.0kg of white granulated sugar and 1.8kg of water, and boiling to obtain sugar water;
d. putting the fried glutinous rice powder, 0.1kg of mulberry and yam powder, 0.8kg of kudzu root powder and 1.4kg of fingered citron powder into a stirrer, stirring uniformly, adding sugar water, and stirring uniformly;
e. dividing the stirred glutinous rice flour into small portions, putting the small portions into a noodle press for flattening, putting the small portions on a display rack for spreading for cooling, and then putting the small portions into an ring forming machine for forming;
f. frying the formed ring in oil at 180 deg.C for 5min, and naturally cooling;
g. the rings that are qualified for inspection are packaged in food grade packaging bags in a sterile environment and stored in the shade, dried and protected from light.
Example 7
A preparation method of ring cookies comprises the following steps:
a. soaking 25kg of glutinous rice in 12kg of water, adding yeast powder, fermenting for 20h, and uniformly turning over once when fermenting for 10 h;
b. draining water from the soaked and fermented glutinous rice, crushing the glutinous rice into glutinous rice flour by a crusher, drying the glutinous rice flour, putting the dried glutinous rice flour and 0.4kg of peony pollen into a frying pan, frying until the glutinous rice flour gives off fragrance by burning hands;
c. mixing 0.8kg of blend oil, 4.5kg of white granulated sugar and 1.5kg of water, and boiling to obtain sugar water;
d. putting the fried glutinous rice powder, 0.15kg of mulberry and yam powder, 0.6kg of kudzu root powder and 1.2kg of fingered citron powder into a stirrer, stirring uniformly, adding sugar water, and stirring uniformly;
e. dividing the stirred glutinous rice flour into small portions, putting the small portions into a noodle press for flattening, putting the small portions on a display rack for spreading for cooling, and then putting the small portions into an ring forming machine for forming;
f. frying the formed ring in oil at 170 deg.C for 6min, and naturally cooling;
g. the rings that are qualified for inspection are packaged in food grade packaging bags in a sterile environment and stored in the shade, dried and protected from light.
Example 8
A preparation method of ring cookies comprises the following steps:
a. soaking 25kg of glutinous rice in 12kg of water, adding yeast powder, fermenting for 16h, and uniformly turning over once when fermenting for 8 h;
b. draining water from the soaked and fermented glutinous rice, crushing the glutinous rice into glutinous rice flour by a crusher, drying the glutinous rice flour, putting the dried glutinous rice flour and 0.5kg of peony pollen into a frying pan, frying until the glutinous rice flour gives off fragrance by burning hands;
c. mixing 0.6kg of blend oil, 4.2kg of white granulated sugar and 1.5kg of water, and boiling to obtain sugar water;
d. putting the fried glutinous rice powder, 0.13kg of mulberry and yam powder, 0.7kg of kudzu root powder and 1.5kg of fingered citron powder into a stirrer, stirring uniformly, adding sugar water, and stirring uniformly;
e. dividing the stirred glutinous rice flour into small portions, putting the small portions into a noodle press for flattening, putting the small portions on a display rack for spreading for cooling, and then putting the small portions into an ring forming machine for forming;
f. frying the formed ring in oil at 175 deg.C for 6min, and naturally cooling;
g. the rings that are qualified for inspection are packaged in food grade packaging bags in a sterile environment and stored in the shade, dried and protected from light.
Example 9
A preparation method of ring cookies comprises the following steps:
a. soaking 24kg of glutinous rice in 10kg of water, adding yeast powder, fermenting for 16h, and uniformly turning over once when fermenting for 8 h;
b. draining water from the soaked and fermented glutinous rice, crushing the glutinous rice into glutinous rice flour by a crusher, drying the glutinous rice flour, putting the dried glutinous rice flour and 0.4kg of peony pollen into a frying pan, frying until the glutinous rice flour gives off fragrance by burning hands;
c. mixing 0.6kg of blend oil, 4.0kg of white granulated sugar and 1.4kg of water, and boiling to obtain sugar water;
d. putting the fried glutinous rice powder, 0.13kg of mulberry and yam powder, 0.7kg of kudzu root powder and 1.5kg of fingered citron powder into a stirrer, stirring uniformly, adding sugar water, and stirring uniformly;
e. dividing the stirred glutinous rice flour into small portions, putting the small portions into a noodle press for flattening, putting the small portions on a display rack for spreading for cooling, and then putting the small portions into an ring forming machine for forming;
f. frying the formed ring in oil at 180 deg.C for 5min, and naturally cooling;
g. the rings that are qualified for inspection are packaged in food grade packaging bags in a sterile environment and stored in the shade, dried and protected from light.
Example 10
A preparation method of ring cookies comprises the following steps:
a. soaking 25kg of glutinous rice in 12kg of water, adding yeast powder, fermenting for 15h, and uniformly turning over once when fermenting for 9 h;
b. draining water from the soaked and fermented glutinous rice, crushing the glutinous rice into glutinous rice flour by a crusher, drying the glutinous rice flour, putting the dried glutinous rice flour and 0.3kg of peony pollen into a frying pan, frying until the glutinous rice flour gives off fragrance by burning hands;
c. mixing 0.5kg of blend oil, 4.5kg of white granulated sugar and 1.5kg of water, and boiling to obtain sugar water;
d. putting the fried glutinous rice powder, 0.12kg of mulberry and yam powder, 0.6kg of kudzu root powder and 1.4kg of fingered citron powder into a stirrer, stirring uniformly, adding sugar water, and stirring uniformly;
e. dividing the stirred glutinous rice flour into small portions, putting the small portions into a noodle press for flattening, putting the small portions on a display rack for spreading for cooling, and then putting the small portions into an ring forming machine for forming;
f. frying the formed ring in oil at 185 deg.C for 5min, and naturally cooling;
g. the rings that are qualified for inspection are packaged in food grade packaging bags in a sterile environment and stored in the shade, dried and protected from light.
Although the present invention has been described with reference to the specific embodiments, it should be understood that the scope of the present invention is not limited thereto, and those skilled in the art will appreciate that various modifications and variations can be made without inventive changes by those skilled in the art based on the technical solutions of the present invention.
Claims (8)
1. A preparation method of ring cookies is characterized in that: the method comprises the following steps:
a. soaking glutinous rice in water, and fermenting for more than 2 h;
b. draining the soaked and fermented glutinous rice, crushing the glutinous rice into glutinous rice flour by a crusher, drying the glutinous rice flour, and frying the glutinous rice flour in a frying pan;
c. mixing the blend oil, sugar and water, and boiling to obtain sugar water;
d. putting the fried glutinous rice powder, the mulberry and yam powder, the kudzu root powder and the fingered citron powder into a stirrer to be uniformly stirred, and then adding the sugar water to be uniformly stirred;
e. dividing the stirred glutinous rice flour into small portions, putting the small portions into a noodle press for flattening, putting the small portions on a display rack for spreading for cooling, and then putting the small portions into an ring forming machine for forming;
f. putting the formed ring into oil at the temperature of 170-185 ℃ for frying for 5-6 min, and naturally cooling after frying;
g. the rings that are qualified for inspection are packaged in food grade packaging bags in a sterile environment and stored in the shade, dried and protected from light.
2. The method for preparing pickled mustard according to claim 1, characterized in that: and adding scallion into the blend oil, and fishing out the chopped scallion pieces after high-temperature frying to obtain the scallion-flavored blend oil.
3. The method for preparing Ring cookies as claimed in claim 1, wherein: and the step b also comprises the step of putting the peony pollen and the dried glutinous rice flour into a frying pan together for frying, wherein the usage amount of the peony pollen is 2-3% of that of the glutinous rice.
4. The method for preparing Ring cookies as claimed in claim 1, wherein: the ratio of the glutinous rice amount to the water amount in the step a is 2-4: 1.
5. The method for preparing Ring cookies as claimed in claim 1, wherein: the using amount ratio of the blend oil, the sugar and the water in the step c is 5-6: 35-40: 10-15.
6. The method for preparing Ring cookies as claimed in claim 5, wherein: and c, the total dosage of the blend oil, the sugar and the water in the step c is 20-30% of the dosage of the glutinous rice.
7. The method for preparing Ring cookies as claimed in claim 1, wherein: in the step d, the dosage ratio of the mulberry and Chinese yam powder, the kudzu root powder and the finger citron powder is 1-1.5: 0.5-1: 1-2, and the total dosage of the mulberry and Chinese yam powder, the kudzu root powder and the finger citron powder is 1.5-2.5% of the dosage of the glutinous rice.
8. The method for preparing Ring cookies as claimed in claim 1, wherein: and d, uniformly stirring the glutinous rice flour and the eggs in a stirrer, and pouring the sweet water for uniformly stirring.
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| TW200423880A (en) * | 2003-05-08 | 2004-11-16 | li-you Yan | Deep fried date |
| CN103875763A (en) * | 2014-04-16 | 2014-06-25 | 罗英明 | Deep-fry food |
| CN106665753A (en) * | 2016-10-21 | 2017-05-17 | 南陵县石斛产业协会 | Chinese herbaceous peony flavor fingered citron fried biscuit |
| CN109479925A (en) * | 2018-12-10 | 2019-03-19 | 佛山科学技术学院 | A kind of mulberries yam flour invigorating the spleen qi-restoratives biscuit preparation method |
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2020
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TW200423880A (en) * | 2003-05-08 | 2004-11-16 | li-you Yan | Deep fried date |
| CN103875763A (en) * | 2014-04-16 | 2014-06-25 | 罗英明 | Deep-fry food |
| CN106665753A (en) * | 2016-10-21 | 2017-05-17 | 南陵县石斛产业协会 | Chinese herbaceous peony flavor fingered citron fried biscuit |
| CN109479925A (en) * | 2018-12-10 | 2019-03-19 | 佛山科学技术学院 | A kind of mulberries yam flour invigorating the spleen qi-restoratives biscuit preparation method |
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